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Sometimes you just need pizza. I was craving home made pizza on my return from Cyprus and my housemate has had a few pizza dinners during the World Cup, the smell of which have only stoked that fire. One evening I just couldn’t wait an hour for the dough to prove so googled a no rise base and converted this recipe on The Faux Martha from cups to grams. The base is crispy and you really can have delicious homemade pizza on your plate in around 30 minutes.

There is some wholemeal spelt flour into the dough but use all white plain or spelt flour should you wish. You can use a good quaility pasta sauce, BBQ sauce or pesto, ready grated mozzarella and your choice of toppings. I used Seeds of Change Mediterranean Vegetable pasta sauce, mozzarella, portobello mushrooms and spicy pepperoni.

During London’s heat wave I had a serious Mexican food craving to the point where I would consider going the long way home so that I could stop by Wahaca’s pop up Southbank Experience and grab one of their amazing pulled pork burritos. I had some left over spicy tomato sauce in the freezer so decided to whip up some taco inspired pizzas.

You can keep the dough in a well sealed freezer bag in the fridge for 24 hours or freezer for up to 3 months (defrost in the fridge overnight) and any left over tomato sauce can also be frozen.